Pork and Eel Curry with Red Salad

Name: Pork and Eel Curry with Red Salad
Yield: Serves 4-6
Cuisine: Asia
Ingredients: salt; 1 red onion, peeled and finely chopped; vegetable oil, for frying; 2 lb 4 oz/1 kg shoulder of pork, cubed; 1 inch/2.5 cm piece of fresh gingerroot, peeled and grated; 1 lb 9 oz/700 g eel, skinned, boned, and cut into pieces; 3 fresh plum tomatoes, skinned, deseeded, and finely chopped; 6 scallions, chopped; 8 garlic cloves, peeled and crushed; 2 red onions, peeled and thinly sliced; 1 lb 9 oz/700 g tomatoes, skinned, deseeded, and finely chopped; 2 fresh red chiles, finely chopped; juice of ½ lime

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Floyd's Great Curries

By Keith Floyd

Published 2004

About

You can make this dish using just pork, but if you can find fresh eel, do have a go with it. It is delicious.

Ingredients

2 lb 4 oz/1 kg shoulder of pork, cubed
1

Asia
Main course
Spicy
Gluten-free

Method

Prepare the red salad by mixing the onions, scallions, and tomatoes together, then sprinkle over the lime juice and season with salt. Put in the refrigerator.

Heat a little vegetable oil in a large pan and cook the pork to seal it without coloring it. Cover with water and simmer for 50 minutes until tender.

Sprinkle the pieces of eel with salt and add to the pan with the onions,